Chicken Enchiladas with Mole (Enchiladas de Pollo al Mole, Enmoladas)

These enchiladas use mole as their sauce, so they can me called 'enmoladas'. Enchiladas naturally are a traditional dish from Mexico, but they are also seen in other countries from Central America such as Guatemala, Costa Rica and Salvador. Preparing enchiladas with mole poblano is another popular way to serve enchiladas in the city of Puebla; to save time I suggested here to use the ready-made Mole Poblano in this ingredients list; which is what I did with delicious results!

Plate of enmoladas

Recipe for Enmoladas or Enchiladas with chicken and mole

Ingredients for 4 guests:

· 16 tortillas
· 4 skinless boneless chicken breasts or 6 thighs
· 1 onion
· 1 mole poblano dry paste
· Chicken broth in powder
· 2 tablespoons sesame seeds
· 1 lemon
· 1 romaine lettuce head, washed
· 1/2 lb. crumbled panela cheese (you can also use fresco cheese)
· 1 bunch of radishes
· Canola oil for frying
· Salt


1) Fry the chicken breasts with the onion and some salt. When done, let it cool down a bit then shred the chicken down completely.

2) On a baking sheet, in the oven toast the sesame seeds, at broil setting. Carefully, as they tend to burn quickly once they have roasted.

3) Prepare the mole poblano, following package instructions; usually empty the whole glass of mole paste in a skillet, then pour 4 more quantities of water using the same glass; heat up and mix in one tablespoon chicken broth powder. Mix until the mole poblano paste is completely dissolved in the mole. The mole poblano should be of a thicker consistency; check seasoning and adjust with chicken broth and salt if needed. Keep warm on a back burner over low heat.

4) Fry tortillas quickly in a pan with half inch hot oil; drain and stack them on a separate plate. Dip them in mole and fill them with the shredded chicken. Once filled, roll them up.

5) Over the plate which you will use to serve the enmoladas, first place a bed of shredded lettuce leaves, place the rolled enchiladas on top of it, sprinkle the sesame over them, then some crumbled cheese and finish with thin onion slices then put some sliced radishes on the side.

Serve your enmoladas with chicken with vegetables or rice on the side, I also suggest a bit of sour cream for those (such as myself) who do not have access to mexican crema...

mexican recipes
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